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Iberico Shoulder Fermín Boneless

An Iberico Shoulder Boneless Fermín is without a doubt one of the best ways to enter the fabulous world of Spanish Iberico ham in the USA, comes from the black Iberian pig fed with grains and cereals. The meat of the Iberico Shoulder Boneless Fermín is rich in unsaturated fatty acids, is healthy, red and tender, the dish becomes a delight for your palate.

The Iberico Shoulder Boneless Fermín is obtained from the forelimbs of the Iberian pig. The main features that distinguish its quality, is derived from the purity of the breed of animals, breeding in extensive regime of freedom of the black Iberian pig in the breeding sites, feeding and ham curing, which usually extends to 24 months. This Iberico Shoulder Boneless Fermín is distinguished from the rest by its texture, aroma and unique and distinguishable flavor although it varies with the quality of the grain that the pork has been fed.

The Iberico Shoulder Boneless Fermín is different from Iberico Ham de Bellota, because pigs are fed of natural grain and not exclusively of acorns; it is characterized by having more fat than the Iberico Ham de Bellota, but has a good and delicate flavor pleasant to palate.

The care in the selection of pigs from the purity of the breed is essential to obtain a quality product like Iberico Shoulder Boneless Fermín and unique flavor, especially because of the properties that have their fats which contain large amounts of unsaturated fatty acids and oleic acid, impacting positively on blood cholesterol. These features make of this iberico ham and extraordinary and a heart-healthy food.

The Iberico Shoulder Boneless Fermín is obtained from a boneless cut of the best Iberico ham, taken from the forelimbs of the animal. If you do not want a whole leg of ham, this piece already cut is a good choice for dinner, party or any other event.

“My best wishes to all the team of ham cheese wine , we are one of your first client since you introduced Spanish ham into the united states. We have bought almost most of your offers and there is no doubts this shoulder is delicious. It’s reasonably priced according to quality. Its red meat is a temptation to palate. Thank you very much. I hope you keep on like this.”Gutierrez´s family. Roseville, California

“I liked very much this offer. Although it is quite more expensive than the whole shoulder, it’s more comfortable to carry , to cut, has good appearance but about all an exquisite taste. Delivery was as efficient as usual. Actually, I’m very pleased with it!!!!”Oliver Jaime, NM

Tips for consumption and conserve the Iberico Shoulder Boneless Fermín

Keep Iberico Shoulder Boneless Fermín in a cool, dry place away from direct sunlight, for example
in the oven. It is recommended to put the portion on a plate to collect the oil that may break
off and cover your iberico

shoulder boneless piece with a clean kitchen towel or paper towels. Never cover the iberico
shoulder Fermín with plastic or foil, because it could be damaged by the lack of perspiration.
The taste of a freshly cut ham is not the same as the one cut the previous day.

To make the cuts of Iberico Shoulder Boneless Fermín you must have the proper tools to use,
such as broadleaf knives and long flexible ham knives, trying to avoid at all costs

not sharpening knives. The taste of an Iberico Shoulder Boneless Fermín depends on your craft
to cut though the ham, with a fine cut almost transparent, always the ham flavor will be
enhanced in this way.
Once the first cut of this Iberico shoulder is done, the fat is stored and after finishing,
it is placed back on the product in order to preserve its aroma and flavor, thus prevents
the ham sweat, salts concentration and that the slice could dry in a short period of time.
It is also recommended to cover it with a porous towel.

An Iberico Shoulder Boneless Fermín by its quality is a gastronomic jewel that we must
care for and enjoy. The goal is to preserve all the features of this iberico shoulder;
the aroma, flavor and texture from beginning to end.

During the cut, the Iberico Shoulder Boneless Fermín presents particular white stripes.
Also may appear small white dots resulting from the crystallization of an amino acid called
tyrosine, this is a sign of quality and confirms the low salt content and slow natural healing,
being a sample of the quality and excellence of the product. The fat must be soft, yellowish
outside and must give way under the pressure of the finger.

If you want to know more about this product, do not hesitate to contact the
Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com

Why Iberico Shoulder Boneless Fermín is also a so special product?

The Iberico Shoulder Boneless Fermín is within the group of Iberico ham, it is not only a tasty food
to the palate, it also has beneficial properties for health, and it is suitable for

almost any diet because it is low in calories, with wonderful health qualities and nutrition
of the people. According to studies conducted in California, Iberico ham has zinc in a ratio
of about 2.3 mg per 100g of ham, this mineral is very important in the diet of young and
adults, improving their mental activities, strengthening the immune system and decreasing
the arteriosclerosis. All these makes of Iberico Shoulder Boneless Fermín an ideal food for
your diet.

The unique quality of an Iberico Shoulder Boneless Fermín is the result of the experience of
the “maestro jamonero” and the careful selection of the pure bred Iberian pigs, reared in the
pastures and fed with high quality grain.

For strict product selection, the “Maestro Jamonero” is responsible for choosing those pieces
that meet all the organoleptic qualities that characterize this superior iberico shoulder.
Iberico Shoulder Boneless Fermín is a product rich in oil and monounsaturated oleic acid,
which reduce bad cholesterol and helps regulate good cholesterol because of its antioxidant
and improve the conditions of the joints and the body in general, which makes this a healthy
food product.

The Iberico ham designation has also obtained the recognition of the EU as a Traditional
Specialty Guaranteed (TSG) and entered in the Register with this name

by Regulations 2419/1999. This product has been recognized as the first Traditional Specialty Guaranteed of the Spanish
food industry. This so special traditional Spanish dish is considered a product of the highest
quality food.

The company “Embutidos y Jamones Fermín” is a unique project founded in 1956, with a long tradition
of knowledge that has been transferred from generation to generation and has managed to become the
first farm for the selection of the pure black Iberian pig, where these animals find food that
helps them achieve the quality of their products.

FERMÍN brand, with a tradition of more than half a century exporting its products to many countries,
imposes the quality of their productions and style of work that has provided countless awards, as
well as the award for “Best Spanish Food Company" in 2006.

If you want to know more about this product, do not hesitate to contact the Master
“Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com